Fried Oysters


2 dozen fresh oysters
1/2 cup olive oil
1 cup flour Black pepper to taste
Lemon wedges
Mayonnaise or tartar sauce


Shuck oysters, saving all juice. Rinse oysters to get out any pieces of shell. Strain juice and return oysters to juice until ready to fry. Cover bottom of skillet with about ¼ inch of olive oil and heat to very hot. Gently pat oysters dry between paper towels and shake in paper bag with flour and pepper to taste. Fry in hot olive oil until golden. Drain on brown paper and serve hot with lemon wedges and mayonnaise or tartar sauce.


Serves 6.


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